Ingredients:

1 T olive oil, cold pressed
1 t turmeric
1/2 t grated fresh ginger
1 t ground cumin
1 t brown sugar
1 t curry powder (McKenzie’s from Coles or Healthy Curry Powder—see below)
1 medium carrot, thinly sliced
2 medium potatoes, cubed
250g young green beans, topped and tailed
2 c cabbage, coarsely chopped
1 small eggplant, peeled and cubed
2 c canned coconut milk
1 T Massel chicken style stock powder
1/2 t salt (optional)

Method:

1. Heat oil in large saucepan.

2. Gently fry the turmeric, ginger, cumin, curry powder and sugar for a minute or two.

3. Add prepared vegetables and toss to coat with the spices.

4. Add coconut milk and salt to taste. Bring to boil.

5. Cover and simmer for 20 mins or till vegetables are tender.

6. Taste for seasoning.

7. Serve in a heated bowl.